2013
Pumpkin Gratin Gwurztraminer
Lime Drizzled Shrimp Miner Viogner
Goat Cheese Pistachio Savignon Blanc
Stuffed Apricots
Tuna Viogner
Monday, December 16, 2013
Wine Tasting Menu - Spring
Shrimp Pinot Gigio (Cellio Schiopetto, 2004)
Garlic Mushrooms Rose (Les Tamelles Cinsault, 2004 France)
Mediterranean Palmiers Dessert wine (Olivares 2001, Spanish)
Brie with Raspberry Caps Pinot Noir
Garlic Mushrooms Rose (Les Tamelles Cinsault, 2004 France)
Mediterranean Palmiers Dessert wine (Olivares 2001, Spanish)
Brie with Raspberry Caps Pinot Noir
Christmas Eve Tapas Menu
2012 (Mike, Beth, Claire, Lorraine, Katie, Reina) Wausau, WI
Blue Cheese Stuffed Bacon Wrapped Dates (one of our very favorites)
Hot Spiced Meatballs w/pineapple
Shrimp cocktail, great with the chardonnay
Three Cheese Walnut spread w/apples and pears (this is amazing)
Antipasto plate with various cheeses, olives, veggies, crackers (smoked gouda a huge favorite)
Herb dip
Roasted garlic, yum!
Rum Cake
We served Miner wine: Wild Yeast Chardonnay, Odessey, and Oracle.
Conversation went well into the night with a delicious port
Brunch on Christmas morning:
Egg dish
fresh baked cinnamon rolls
Grape fruit salad
Cranberry Kir Royale
NOTE: I had planned more food for an evening meal. We were still too full a tired so leftovers were perfect while watching The Hobbit.
Sweet Barbecue or Baked Salmon
This recipe is from Colorado Colore (2002)
INGREDIENTS
4 (6 oz) salmon fillets
1/2 cup soy sauce
2 T honey
1 T Dijon mustard
1 T minced parsley
2 or 3 garlic cloves, minced
DIRECTIONS
Pierce the salmon with a fork a place in a sealable plastic bag. Combine the soy sauce, honey, Dijon mustard, parsley, & garlic in a bowl and mix well. Pour the soy sauce mixture over the salmon and seal tightly. Turn to coat. Marinate in the refrigerator for 1 - 4 hours, turning occasionally. Grill over medium hear - high for 5 minutes per side or until fillets flake easily. I have also baked the salmon in the oven for 20 minutes at 425 degrees.
Great in a salad and outstanding for salmon burgers.
INGREDIENTS
4 (6 oz) salmon fillets
1/2 cup soy sauce
2 T honey
1 T Dijon mustard
1 T minced parsley
2 or 3 garlic cloves, minced
DIRECTIONS
Pierce the salmon with a fork a place in a sealable plastic bag. Combine the soy sauce, honey, Dijon mustard, parsley, & garlic in a bowl and mix well. Pour the soy sauce mixture over the salmon and seal tightly. Turn to coat. Marinate in the refrigerator for 1 - 4 hours, turning occasionally. Grill over medium hear - high for 5 minutes per side or until fillets flake easily. I have also baked the salmon in the oven for 20 minutes at 425 degrees.
Great in a salad and outstanding for salmon burgers.
Thursday, November 28, 2013
Pumpkin Gratin
This is one of the coolest things to make. It is crazy putting a whole pumpkin in the oven and so much fun. I first served it as one of the tapas for a pre Thanksgiving event. Pairs great with a Gewurztraminer and even better with Prager Aria (a white port).
Small pumpkin with a flat bottom. I suggest a pie pumpkin for the best flavor and a perfect size.
12 oz Swiss cheese, grated (I like using Gruyere but Emmenthaler or Appenzeller will also work)
French bread, sliced and toasted (Get a good loaf)
1 cup chicken broth
1 1/2 cup cream
1 t. salt
some pepper
some grated nutmeg
vegetable oil
- Cut off the top, as if you were going to carve a jack-o-lantern, and hollow it out. (Note: the seeds can be spread out and dried to eat later.)
- Slice French bread into 2-inch thick slices with a sharp knife. (Optional, Brush each side of the French bread with olive oil.) Place the French bread pieces on a cookie sheet. Put the cookie sheet into a 400 degree oven. Remove the cookie sheet after five minutes and turn the French bread pieces with tongs. Place back into the oven for another five minutes. Remove from the oven when fully toasted.\
- Grate about 12 ounces of one of the Swiss cheeses - Emmenthaler, Gruyere or Appenzeller (or create your own combination).
- Alternately layer the toast and cheese inside the pumpkin until it's almost full (leave a half inch on the top because the filling will expand a bit).
- Mix 1 cup of chicken stock into a cup and a half of cream. Add a teaspoon of salt. Grind in some black pepper and grate in some nutmeg. (Optional, reduce the chicken stock and add 1/4 cup Prager Aria)
- Fill the pumpkin almost to the top with this mixture,
- Brush the outside of the pumpkin with oil, it will look better when it emerges.
- Replace the top of the pumpkin, place on a sheet pan and bake in a 350 degree oven for about 2 hours. (Note: you will need the oven rack lower in the over to allow room.
Bring the whole pumpkin to the table. When you serve it be sure to scoop out the pumpkin flesh with the cheese and the cream. I like to serve this for our pre Thanksgiving tapas party, the Wednesday night before Thanksgiving. It could also be served with a light second course.
I first discovered this recipe through Ruth Riechel http://ruthreichl.typepad.com/blog/pumpkin-soup.html#I I follow her on Twitter @ruthreichel
Wednesday, November 20, 2013
Chocolate Pecan Pie
This recipe is from "The Kitchen Detective" by Christopher Kimball from America's Test
Kitchens, 2003. I love America's Test Kitchen!!!! I served this for Thanksgiving. My family isn't too crazy about pecan pie but this combo they love!!!
FOR THE CRUST
5 T unsalted butter
1 1/4 c. all-purpose flour, plus more for dusting the dough and work surface
1/2 t. table salt
2 T granulated sugar
5 T all-vegetable shortening (Crisco), chilled
4 - 6 T ice water
FOR THE FILLING
2 c. pecan halves
4 ounces semisweet or bittersweet chocolate
2 T unsalted butter
3 large eggs
1 c dark corn syrup
1/2 c packed dark brown sugar
1 t vanilla extract
1 T bourbon or dark rum
1/2 c heavy cream
1/2 t table salt
1, FOR THE CRUST. (I suggest using your favorite crust recipe or buying a crust.) Cut the butter into 3/4 inch pieces and place it in the freezer for 15 minutes. Mix the flour, salt and sugar in a food processor fitted with the steel blade. Place the shortening in 1-T. lumps into the food processor along with the frozen butter pieces. Pulse about 8 times (1 second pulses) or until the dough appears slightly yellow, pebbly in texture and the butter is reduced to very small pieces, the size of peas or smaller. Check the dough after 5 pulses and every pulse thereafter. Turn the mixture into a medium bowl. (this dough can also be made by hand. Use your finger to work the butter and shortening into the flour.)
2. Sprinkle 4 T. of ice water over the mixture. With the blade of a large rubber spatula, use a folding motion to mix., then press down on the dough with the broad side of the spatula until the dough sticks together, adding more water if the dough will not come together. (Do NOT worry about adding more water; add as much as you need to make sure the dough easily comes together and is moist. If the outside of the dough becomes very wet, simply flour it before you warp it in plastic.) Work slowly, mixing the dough to evenly distribute the water. This should take abut 1 minute. Shape the dough into a ball with your hands, then flatten it into a 4 inch wide disk. Dust lightly with flour, wrap in plastic and refrigerate for at least 1 hour before rolling. (Overnight is best.)
3. FOR THE FILLING. Adjust the oven racks to the lower and middle positions and heat the over to 375 degrees. Spread the pecans on a baking sheets and toast on the middle rack until slightly darker and fragrant, about 7 minutes. Check frequently to avoid burning. Chop coarsely. Increase the oven temperature to 425 degrees.
4. Melt the chocolate and butter in a microwave oven at 50% power for about 2 minutes. Stir to mix. (Heat in additional 30 second intervals, if necessary.) In a large bowl, beat the eggs with a whisk until blended. Whisk in the corn syrup, brown sugar, vanilla, bourbon, heavy cream, salt and the melted butter-and-chocolate mixture.
5. Roll out the pastry dough and fit it into a 9 inch Pyrex pie plate. Trim, leaving 1/2 inch overlap. Fold the excess dough back under the crust and crimp with your fingers or a fork.
6. Fold the pecans into the filling and pour the filling into the pie shell. Bake on the lower oven rack for 10 minutes. Reduce the heat to 375 degrees and bake until the edges puffy and cracked and the center 3 - 4 inches is slightly wobbly, about 20 minutes. Do not over bake; the pie will become tough. Cool to room temperature (about 4 hours) before serving.
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| When you make this recipe it helps to have GREAT sous-chefs |
FOR THE CRUST
5 T unsalted butter
1 1/4 c. all-purpose flour, plus more for dusting the dough and work surface
1/2 t. table salt
2 T granulated sugar
5 T all-vegetable shortening (Crisco), chilled
4 - 6 T ice water
FOR THE FILLING
4 ounces semisweet or bittersweet chocolate
2 T unsalted butter
3 large eggs
1 c dark corn syrup
1/2 c packed dark brown sugar
1 t vanilla extract
1 T bourbon or dark rum
1/2 c heavy cream
1/2 t table salt
1, FOR THE CRUST. (I suggest using your favorite crust recipe or buying a crust.) Cut the butter into 3/4 inch pieces and place it in the freezer for 15 minutes. Mix the flour, salt and sugar in a food processor fitted with the steel blade. Place the shortening in 1-T. lumps into the food processor along with the frozen butter pieces. Pulse about 8 times (1 second pulses) or until the dough appears slightly yellow, pebbly in texture and the butter is reduced to very small pieces, the size of peas or smaller. Check the dough after 5 pulses and every pulse thereafter. Turn the mixture into a medium bowl. (this dough can also be made by hand. Use your finger to work the butter and shortening into the flour.)
2. Sprinkle 4 T. of ice water over the mixture. With the blade of a large rubber spatula, use a folding motion to mix., then press down on the dough with the broad side of the spatula until the dough sticks together, adding more water if the dough will not come together. (Do NOT worry about adding more water; add as much as you need to make sure the dough easily comes together and is moist. If the outside of the dough becomes very wet, simply flour it before you warp it in plastic.) Work slowly, mixing the dough to evenly distribute the water. This should take abut 1 minute. Shape the dough into a ball with your hands, then flatten it into a 4 inch wide disk. Dust lightly with flour, wrap in plastic and refrigerate for at least 1 hour before rolling. (Overnight is best.)
3. FOR THE FILLING. Adjust the oven racks to the lower and middle positions and heat the over to 375 degrees. Spread the pecans on a baking sheets and toast on the middle rack until slightly darker and fragrant, about 7 minutes. Check frequently to avoid burning. Chop coarsely. Increase the oven temperature to 425 degrees.
4. Melt the chocolate and butter in a microwave oven at 50% power for about 2 minutes. Stir to mix. (Heat in additional 30 second intervals, if necessary.) In a large bowl, beat the eggs with a whisk until blended. Whisk in the corn syrup, brown sugar, vanilla, bourbon, heavy cream, salt and the melted butter-and-chocolate mixture.
5. Roll out the pastry dough and fit it into a 9 inch Pyrex pie plate. Trim, leaving 1/2 inch overlap. Fold the excess dough back under the crust and crimp with your fingers or a fork.
6. Fold the pecans into the filling and pour the filling into the pie shell. Bake on the lower oven rack for 10 minutes. Reduce the heat to 375 degrees and bake until the edges puffy and cracked and the center 3 - 4 inches is slightly wobbly, about 20 minutes. Do not over bake; the pie will become tough. Cool to room temperature (about 4 hours) before serving.
Monday, November 18, 2013
Homemade Yogurt
Slow Cooker Yogurt
8/8/2026 This recipe takes much longer than the one below.
I used Kemps Protein + Whole Ultra-filtered Milk - Lactose Free Ultapasteurized Milk (13 g protein and 50% less sugar than regular milk)
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